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Abstract: Aims: Probiotics were microencapsulated in raspberry juice through spray drying. Methods & Results: A combination of probiotics (Lactobacillus acidophilus NRRL B-4495 and Lactobacillus rhamnosus NRRL B-442) was chosen to offer high viability. Maltodextrin''s role as a carbon source was also assessed for its prebiotic potential. Spray drying inlet temperature (°C), total solids: maltodextrin ratio, and inlet feed rate (mL/min) were fixed as independent variables while % recovery, % survival and color were the dependent outputs. Conclusions & Significance: High temperatures during spray drying are detrimental to probiotics and can be circumvented by sub-lethal thermal shock (50 °C for L. acidophilus and 52.5 °C for L. rhamnosus). Increasing the microencapsulating material concentration increased the survival rate of the probiotics. Non-dairy probiotic foods are becoming popular as they do not pose problems of lactose intolerance while they offer an alternative. [Copyright &y& Elsevier]

Retention of phenolic compounds during spray-drying of an anti-diabetic C. subternata extract and physicochemical characteristics of spray-dried powders (pure extract and extract-carrier mixtures) were evaluated. Extract-carrier mixtures contained three levels (250, 500 and 750 g/kg) of the microencapsulating agents, namely corn syrup solids, commonly used by the food industry, and inulin, a low-kilojoule alternative. The amorphous spray-dried powders ranged from nearly free-flowing to cohesive. Their moisture content and water activity fell within the range of their monolayer moisture values. The moisture sorption isotherm of the pure extract showed very little hysteresis, contrary to the mixtures containing carriers. Similar values for calculated and experimental heat flow, determined by isothermal microcalorimetry, indicated the carriers to be compatible with the extract, except when used in a mixture containing 750 g/kg corn syrup solids per total solids. Spray-drying had no detrimental effect on the individual phenolic content, in particular the heat labile mangiferin, isomangiferin and 3-β- d -glucopyranosyliriflophenone, and the total antioxidant capacity of the extract. Microencapsulation of C. subternata extract with inulin by spray-drying thus provides a stable low-kilojoule powder, suitable for formulation of single-serve beverage mixtures that can be used by diabetics. [ABSTRACT FROM AUTHOR]

The potential of thermal adaptation enabling a probiotic Lacticaseibacillus casei N (N) to withstand heat stress and spray drying was investigated. Among the encapsulating agents used (maltodextrin, corn starch (CS), and acacia gum) for lactobacillus, CS had shown the highest survivability of 95.6% after spray drying. Further, the slurry prepared using L. casei (N), and CS as carrier material was subjected to sub-lethal heat stress at 45 and 50 °C for 60 min before spray drying. After spray drying, survivability was increased by 0.26 and 0.19 log in N + CS 45 and N + CS 50, respectively, compared to a control that was not treated to sub-lethal stress (N + CS). During storage studies for 90 days, the sub-lethal heat-stressed probiotic powders had shown better survivability at 4 °C. The survivability of L. casei (N) in spray-dried powders in simulated gastric fluid revealed that N + CS 45 had 3.06 log cycles higher survivability than N + CS. The SDS PAGE and FTIR analysis of intracellular proteins of heat-stressed L. casei (N) cells revealed overexpression of heat shock proteins indicating a change in protein structure. The study suggests that the sub-lethal heat stress before spray drying increases the viability of probiotic cultures, which have potential food applications. • Encapsulation of L. casei (N) was done using spray drying with different carrier materials. • Spray-dried powder of L. casei (N) with prior exposure to sub-lethal heat stress of 45 °C had the highest survivability. • The heat-stressed spray-dried probiotic powders had better survivability in simulated gastric fluid. • The overexpression of some HSP proteins was observed in heat-stressed lactobacillus. [ABSTRACT FROM AUTHOR]

Abstract: A reversed phase HPLC technique has been applied to measure the loss of solubility (at pH 4.6) of α-lactalbumin and β-lactoglobulin resulting from the spray drying of whey protein isolate solution. Spray drying was performed in a pilot-scale co-current spray dryer with different feed concentrations (20–40% w/v) and outlet temperatures (60–120°C). The study reveals that the solubility of both α-lactalbumin and β-lactoglobulin was not significantly affected at low outlet gas temperatures (60–80°C), but was strongly affected (up to 40%) at high temperatures (100–120°C). Significantly higher losses in solubility were observed for β-lactoglobulin compared to α-lactalbumin. Increasing the feed concentration at higher outlet temperatures also caused noticeable increases in insolubility. The reversed phase HPLC results were consistent with those from total protein nitrogen content (Kjeldhal) analyses. [Copyright &y& Elsevier]

The oxidative stability at 37°C and 12% relative humidity of arachidonoyl moiety of 6-O-arachidonoyl l-ascorbate, which was synthesized through lipase-catalyzed condensation with l-ascorbic acid, was higher than that of unmodified arachidonic acid. Arachidonic acid and arachidonoyl ascorbate were microencapsulated with maltodextrin, gum arabic or a soluble soybean polysaccharide by spray-drying. The oxidation of arachidonic acid under the conditions was retarded by its microencapsulation with gum arabic or the soluble soybean polysaccharide. The oxidation of arachidonoyl moiety of the ascorbate encapsulated with gum arabic or the soluble soybean polysaccharide more slowly proceeded than unmodified or encapsulated arachidonic acid. The fractions of the unoxidized arachidonoyl moiety on day 29 were greater than 0.7. Thus, esterification of arachidonic acid with ascorbic acid and subsequent microencapsulation with gum arabic or the soluble soybean polysaccharide significantly improved its oxidative stability. [Copyright &y& Elsevier]

Abstract The aim of the study was to evaluate the biocompounds content and physical characteristics of açaí pulp dried by different methods in order to determine the most suitable drying method. The açaí pulp with a high content of lipids (53.31 g/100 g) was dried using spouted bed, freeze dryer and spray dryer. The samples were evaluated for anthocyanins, carotenoids and moisture content, and also for color and microstructure parameters. All samples showed moisture content less than 5 g/100 g. Powders obtained by freeze dryer and spouted bed showed lower color difference than fresh pulp. Microstructure analysis exhibited particles with irregular surfaces and diameters less than 100 μm. The açaí pulp dried by freeze drying presented the best results under the conditions and methods evaluated, once it resulted in a product with higher contents of anthocyanins (5.87 ± 0.53 mg/g of dry matter) and carotenoids (38.28 ± 0.69 μg/g of dry matter), as well as lower moisture content (2.65 ± 0.11 g/100 g). Furthermore, no lipid oxidation occurred in the freeze-drying pulp. Therefore, we concluded that açaí pulp can be dried and still preserve high concentration of biocompounds, and also physical properties, being suitable to be applied in healthy foods. Highlights • Açaí pulp (53% lipid) was dried by spouted bed, freeze dryer and spray dryer. • All drying methods resulted in anthocyanin and carotenoid retention. • Powders exhibited microstructure with diameters less than 100 μm. • Freeze dried was selected as the most suitable drying method. • No lipid oxidation occurred in açaí pulp after freeze-drying. [ABSTRACT FROM AUTHOR]

The aim of this study was to investigate the effect of different carriers (maltodextrin, pectin, gelatin, carboxymethyl cellulose, whey protein, carrageenan and gum arabic) on the release kinetics and dissolution of Roselle's extract obtained through a spray drying process. Aqueous solutions at different concentrations of carrier and extract were prepared. The particles obtained exhibited nearly mono-modal or bimodal size distribution, indicating two predominant sizes. The frequency distribution of the mean size of the powders behaved, significantly, like a normal distribution. Throughout the dissolution test, all the particles obtained followed a Weibull-First Order kinetic model. Pectin retained the highest amount of polyphenols after the drying process (98.20 mg GAE/100 mg GAE of roselle concentrate) and released the highest amount of phenolic compounds (79.48 mg GAE/100 mg GAE in the particles) during a longer time. Pectin particles obtained (9 μm as mean size) were significantly homogeneous (93.45 g/100 g powder), being the most suitable carrier of Roselle's phenolic compounds compared to the other carriers used. Estimated dissolution times, by means of the dissolution equation proposed, were compared to experimental results and proved to be more reliable than the regularly used observation method. [ABSTRACT FROM AUTHOR]

Algal oil is rich in docosahexaenoic acid, which is an omega-3 polyunsaturated fatty acid. However, unsaturated bonds make docosahexaenoic acid vulnerable to oxidation. This work aimed to microencapsulate algal oil using buttermilk, alone or in combination with maltodextrin, as a wall material to protect it from oxidation and improve its stability by applying the spray drying method. Our study found that an increase in microcapsule oil content increased in microcapsule particle size, dispersion time and peroxide value and a decrease in microcapsule moisture content, bulk density and encapsulation efficiency. Moreover, the addition of different proportions of maltodextrin into the microcapsules increased the moisture content and particle size and decreased the encapsulation efficiency and oxidation stability. 33.3% oil and 66.7% buttermilk powder microcapsule obtained the highest encapsulation efficiency, The surface showed a regular and smooth spherical shape. 33.3% oil and 33.3% buttermilk powder mixed with 33.3% maltodextrin microcapsule achieved good encapsulation efficiency and the best stability during storage. Structures such as the milk fat globule membrane were also observed in both types of microcapsules. • Buttermilk has excellent properties as wall materials in encapsulating algal oil. • Buttermilk-microcapsules significantly reduced the oxidation of algal oil. • Structures like milk fat globule membrane were observed in buttermilk-microcapsules. [ABSTRACT FROM AUTHOR]

This study compares the effect of frozen (−18 °C) or chilled (4 °C) storage, or spray drying approach of emulsion on the physico-chemical, whipping and rheological properties of the resultant whipped creams and/or their emulsions. The average particle size and apparent viscosity of spray dried emulsion were significantly ( p < 0.05) larger than those of frozen and chilled emulsions. The microstructural difference was well correlated with the measured changes of particle size distribution. The flow curves of these emulsions were best fitted with the Herschel-Bulkley model, showing pseudoplasticity. The partial coalescence of fat droplets in powdered whipped cream (PWC) increased much slowly than other emulsions, while whipped cream from chilled emulsion (CWC) exhibited greater partial coalescence of fat than whipped cream from frozen emulsion (FWC) during whipping. Significant differences ( p < 0.05) of whipped cream under different processing (frozen or chilled storage and spray drying) were also observed in yield stress, creep behavior and overrun. [ABSTRACT FROM AUTHOR]

A polymethoxyflavone (PMF)-loaded citrus oil emulsion was prepared as microcapsules via spray-drying. The effects of spray-drying temperature ranges from 110 °C to 190 °C on the physical properties of the citrus oil microcapsule powder, encapsulation efficiency of PMF and the alteration of citrus oil aroma were investigated in this study. The microcapsule powder formed at 150 °C spray-drying temperature possessed low moisture content (1.7%, w.b.), high powder yield (51.4%), good particle integrity and the corresponding reconstituted emulsion had a small droplet size. The encapsulation efficiency of PMF in microcapsule powder decreased as the spray-drying temperature increased from 110 °C to 190 °C (75.8%→45.2%). Electronic nose and GC-MS measurements revealed that the spray-dried powder was close to the aroma of the original citrus oil, although partial volatile components were lost when spray-drying. The results from this study are expected to facilitate the development of PMF-loaded citrus oil microcapsule products for functional foods. Image 1 • The effect of spray-drying temperature on microcapsule properties was studied. • Microcapsule formed at 150 °C showed high yield, small size and good morphology. • The droplet size of reconstituted emulsion was related to microcapsule sizes. • Spray-drying temperature greatly affects aroma and PMFs encapsulation efficiency. • Citrus oil and PMFs encapsulated in microcapsule was proved by FTIR. [ABSTRACT FROM AUTHOR]

Black cumin seed oil has high nutritional value. However, due to its peppery taste, strong odor, and rapid oxidative deterioration, its application in food formulations has been limited. Encapsulation techniques with hydrocolloids combined with other nutritive wall materials may overcome these problems and provide more health benefits for consumers. For these reasons, cold-pressed black cumin seed oil was microencapsulated by spray drying in four different microcapsule models, including gum arabic alone (GA) and in combination at a 50:50 ratio with maltodextrin (GM), inulin (GI), or whey protein (GW). The microencapsulation efficiency of GA presented the highest yield of up to 88%. Replacing 50% of the gum arabic with whey protein (GW) reduced the microencapsulation efficiency from 88 to 75% while GI and GM were 86.12 and 83.51, respectively. The wettability and solubility of the microencapsulated powders prepared (GI, GM, and GW) were superior to those of the microcapsules prepared by gum arabic alone. Under SEM, the GA and GM powders collapsed at the surface, while the GI and GW powders were spherical and smooth. The highest thymoquinone content was found in the GI powder. There were no differences (P˃0.05) in the thymoquinone content observed among all powders. • Microencapsulation could cover undesirable tastes of black cumin seed oil. • Spray drying enhances wettability and solubility of black cumin seed oil. • The combination of gum arabic with inulin provide an excellent microcapsule. • The microcapsule containing black cumin seed oil could be incorporated as functional diet. [ABSTRACT FROM AUTHOR]

Drying of hydrolyzed milk is a technological challenge because goat milk powder with hydrolyzed lactose is a new product and there are few reports in literature. This study sought to characterize goat milk powder with and without lactose hydrolysis and with or without added maltodextrin, by analyzing the physical-chemical characteristics of the products after drying and under different storage conditions. Drying resulted in homogeneous powders in relation to dispersion, solubility and morphology. The variation in moisture during storage influenced crystallization of the powders; and the increase in storage temperature was decisive with regards to browning and formation of free hydroxymethylfurfural. • Lactose free goat milk is studied by physical-chemical methods. • Lactose crystallization was described by Raman spectroscopy. • Particle size and powder morphology of lactose-free goat milk powder was presented. • Browning of lactose-free goat milk powder was monitored by free HMF. [ABSTRACT FROM AUTHOR]

In the present study, the survival of spray-dried microencapsulated Lactobacillus casei ATCC 393 cells was evaluated under simulated gastrointestinal conditions, as well as during production and storage of fermented milk. Under simulated gastric juice and bile salts solutions, microencapsulation provided significantly improved protection compared to free cells. Furthermore, it retained a significantly higher number of viable L . casei compared to free cell system during fermented milk production. No significant differences in the physicochemical and sensorial characteristics of produced fermented milk with spray-dried L . casei cells were observed compared to the control and commercial samples, which is an important feature for consumers' acceptability. Importantly, after all in vitro tests, the number of microencapsulated L . casei cells remained over 6 log cfu g −1 , in contrast to free cells, which is the minimum required level for conferring a probiotic effect. [ABSTRACT FROM AUTHOR]

To preserve the probiotic and functional potential of kefir and increase its stability, this study aimed to characterize and evaluate the effect of microencapsulation on the viability and stability of kefir microparticles storage and simulated gastrointestinal conditions. Kefir microencapsulation was performed using the spray drying with different encapsulating matrices and without a coating material at 140 °C. Seven organic acids were identified and quantified, with lactic acid found in the highest amounts. Different wall material influenced the hygroscopicity, dispersibility and solubility stability. Fresh kefir had 9.64 and 7.60 log CFU·g−1 lactic acid bacteria (LAB) and yeast counts, respectively. After the spray drying at 140 °C, all samples at 4 °C had lower LAB counts. The use of MD (p = 0.7819) or CAP (p = 0.0507) affected positively the stability of LAB, regardless of storage temperature over 77 days. Yeast counting has higher at 4 °C in microparticles with or without wall encapsulant. Lactobacillus lactis and Lactococcus mesenteroides survived the acid pH and bile salt treatment. Kefir beverage had a high overall acceptance by non-trained judges compared to fresh kefir. In conclusion, kefir encapsulation by spray-dryer allowed developing a fermented food product preserved, stable and source of bioactive compounds. • Different wall material influenced the hygroscopicity, dispersibility and solubility stability. • After the first week of storage, all samples had lowered LAB counting at 4 °C or at 25 °C. • Yeast counting has higher at 4 °C in microparticles with or without wall encapsulant. • L. lactis and L. mesenteroides survived the acid pH and bile salt treatment. • Kefir beverage had a high overall acceptance by non-trained judges compared to fresh kefir. [ABSTRACT FROM AUTHOR]

The aim of this study was to determine the effect of different drying methods – freeze drying, spray drying and vacuum drying (at 50, 70, 90 °C) – on the quality factors of Japanese quince polyphenol extract, including physical parameters, phenolic compounds, and in vitro biological activities (antioxidant, anti-diabetic, anti-obesity, and anticholinesterase). The highest content of bioactive compounds was observed in samples after freeze drying (total phenolic content – 912.7 g/kg dry weight [dw]; flavan-3-ols – 467.3 g/kg dw). The antioxidant activity measured by Oxygen Radical Absorbance Capacity (ORAC) assay was the highest for samples vacuum dried at 70 °C (1455.5 mol Trolox/kg dw). Moreover, strong anti-diabetic properties were obtained after vacuum drying, and the samples subjected to freeze drying and spray drying showed the most favorable anti-cholinergic potential. Unfavorable changes in color, formation of 5-hydroxymethylfurfural (5-HMF) and degradation of phenolics were noted along with the increasing drying temperature in vacuum drying. For vacuum drying, the most optimal temperature is 70 °C, as the final product obtained in this way is characterized by favorable physical properties, a beneficial content of biological compounds, a low concentration of undesirable 5-hydroxymethylfurfural and satisfactory biological properties. [Display omitted] • Japanese quince polyphenol extract (JQPE) is a rich source of flavan-3-ols. • JQPE powders exhibit significantly higher antioxidant potential than ethanolic JQPE. • Anticholinergic activity of JQPE powders was attributed to 5-hydroxymethylfurfural content. [ABSTRACT FROM AUTHOR]

The aim was to compare the effect of intact or hydrolysed whey protein in spray-dried lactose/protein powders on water diffusion properties and microstructure. Dispersions of protein/lactose (0.21:1) containing either intact or hydrolysed whey protein were spray-dried at pilot scale, and physical properties were determined. Lactose/hydrolysed whey protein powders had significantly increased ( P < 0.05) particle density, resulting in lower bulk density and occluded air, and higher interstitial air. Moisture sorption analysis at 25 °C showed that dispersions containing intact whey protein exhibited lactose crystallisation at a lower relative humidity (RH) compared to the dispersions containing hydrolysed whey protein. Hydrolysed whey protein dispersions had a lower monolayer moisture value (m m ) than intact whey protein dispersions, as calculated using the Guggenheim–Anderson–de Boer (GAB) equation. Water diffusivity, determined at 25 °C from water sorption kinetics and the application of a mathematical model based on Fick's 2nd law, was significantly different ( P < 0.05) with respect to the presence of intact or hydrolysed whey protein over the RH range examined (0–60% RH), except at 40% RH. The presence of hydrolysed whey protein resulted in a significantly higher ( P < 0.05) water diffusivity in powders, with potential implications for hygroscopicity, caking, stickiness and flowability in humid environments. [ABSTRACT FROM AUTHOR]

Abstract: A process for the preparation of mustard protein isolate, comprising steps such as dispersion of defatted meal in 0.1mol/l NaCl solution, incubation, extraction at alkaline pH, followed by treatment of the protein solution with activated carbon was developed. The protein, coagulated by steam injection, was subjected to separation by centrifugation, washing and spray drying. The parameters evaluated were protein yield, purity, presence of antinutritional factors and nutritional quality of proteins. The protein yield was 58–60%. The purity of the protein isolate was 95%. The hydrolysed products of glocosinolates like isothiocyanates and oxazolidine thione levels, phenolics and phytic acid levels were low in the protein isolate. The in vitro digestibility of the protein isolate was 92.4% compared to 80.6% of the meal. Chemical score of the meal and protein isolate were similar; isoleucine was the first limiting amino acid. The calculated nutritional indices, essential amino acid index, biological value, nutritional index and C-PER of protein isolate were higher compared to meal. The protein quality as indicated by amino acid profile and PDCAAS scores for 10–12-years old and adults were 100. [Copyright &y& Elsevier]

The aim of this study was to extract, protect and increase the bioaccessibility of phenolic compounds extracted from the Chilean Tórtola common bean. For obtaining phenolic compounds, two methods were analyzed, focusing on their extraction and their drying. In the method where ultrasound-assisted extraction and spray drying were used, we obtained a yield five times greater than the conventional method. Thereafter, we evaluated an encapsulation system with two material shells, alginate and Eudragit L-100. The protective capacity of the capsules was verified by determining antioxidant capacity, total phenolic compounds content, as well as biomedical capacities of powder-encapsulated extract. Antithrombotic activity was evaluated as biomedical capacity, observing a 30% reduction in platelet aggregation. Additionally, quality characteristics were assessed using FITR, microscopic confocal, TGA, and hygrometry techniques. TGA analyses demonstrated the thermal protection of the capsule, reducing the degradation of encapsulated phenolic compounds by threefold compared to the non-encapsulated extract. Finally, two in vitro digestion models were used to simulate the physiological digestion. In both models, we observed an increase in TPC bioaccessibility even over 100%. These results would benefit biomedical applications and industrial processing of phenolic compounds extracted from common beans. • Use of Tortóla beans as a source of phenolic compounds with biomedical capacity. • Development of an efficient extraction and drying method that significantly increases yield compared to conventional methods. • Development of an encapsulation system using alginate and Eudragit-L100 • Demonstration that encapsulated phenolic compounds show a 60% higher antithrombotic capacity than non-encapsulated ones. • Increase in intestinal bioaccessibility in vitro of phenolic compounds. [ABSTRACT FROM AUTHOR]

Qualitative analysis of the spray dried apple powder (SDAP) was carried out which revealed slightly higher moisture content (2.91%) and water activity (0.217) as compared to the apple powder available in market (MP). Solubility, dispersibility and sinkability of SDAP was comparable to MP while significantly (p < 0.05) high wettability values were recorded for SDAP indicating its improved reconstitutional properties. Low cohesiveness, Carr's index while as high angle of repose was recorded for SDAP as compared to MP depicting its excellent flow characteristics. DSC thermograms showed high Tg, Ts, ΔH and low ΔC p of SDAP revealing better stability and amorphous nature of SDAP. XRD diffractograms also depicted presence of single broad peak in SDAP further validating its amorphous structure. Particle size distribution showed that SDAP comprised of 62% large sized particles with overall average particle mean diameter (D 4,3) of 342.9 nm. Rheological studies showed that SDAP exhibited non-Newtonian behaviour. Storage modulus (G′) was found higher than loss modulus (G″) in SDAP as compared to MP. Sorption isotherm revealed that SDAP was stable when stored at relative humidity of less than 25%. Oswin and GAB models predicted the sorption behaviour of SDAP effectively as depicted by high R2 values. • Spray dried apple powder (SDAP) recorded better flow characteristics and similar reconstitutional behaviour. • Reduced particle size of SDAP yielded its enhanced handling characteristics. • Synergistic incorporation of maltodextrin and Gum arabic resulted in enhanced Tg of SDAP. • Rheological study showed that SDAP when reconstituted held structure better. • Stability diagram revealed that Tg decreases as a function of a w. [ABSTRACT FROM AUTHOR]

Abstract: This work focuses on the impact of carriers on the physicochemical properties, antioxidant capacities and biological components of spray-dried purple sweet potato flours. The optimal carrier addition of maltodextrin (MD), β-cyclodextrin (β-CD) and their combination (MD/β-CD, 5/1) were 30, 10 and 24 g/100 g in terms of flour yield. Compared to the flour without carrier, flours with carriers had higher values in L*, fluidity, water solubility index, glass transition temperature, lower values in chroma, water absorption index and water holding capacity. The influence intensity of carriers on the physicochemical properties of flours followed the sequence of MD > MD/β-CD>β-CD. The flours with carriers were more dispersive and had smoother surface than flour without carrier. The addition of carrier had little effects on flours'' sorption isotherm and the Halsey model presents the best goodness-of-fit to all flours. The flour with MD had higher retention rate of anthocyanins, flavonoids and total phenolics than flours without and with other carriers. The flour with MD has higher antioxidant activity (DPPH test) than flours with MD/β-CD or β-CD. [Copyright &y& Elsevier]

Cantaloupe contains many bioactive compounds such as phenolic, flavonoid, and carotenoid. Cantaloupe powder was produced by spray drying with gum arabic as the carrier agent, and stored for 180 days at ambient (25 ± 2 °C, 50–70% RH) and accelerated conditions (38 ± 2 °C, 90% RH). The effects of storage conditions on the physicochemical and microbiological properties of spray-dried cantaloupe powder were evaluated. In both storage conditions, the moisture content, water activity, and total color difference of the spray-dried cantaloupe powder increased with storage duration, while the hygroscopicity and total carotenoid content decreased with storage duration. The degradation of carotenoid content in the spray-dried cantaloupe powder followed first-order kinetics. The half-lives of cantaloupe powder stored in ambient and accelerated conditions were estimated as 28.41 and 25.11 days, respectively. Microbial results of spray-dried cantaloupe powder for 180 days of storage in both conditions were in acceptable limit. • Spray-dried cantaloupe powder was produced using gum arabic as carrier agent. • Degradation kinetics of total carotenoids fits first-order kinetic reaction. • Degradation kinetics of total color difference fits first-order kinetic reaction. • Storage conditions affected the physiochemical and microbiological properties. • High correlation between color and total carotenoid in high temperature. [ABSTRACT FROM AUTHOR]

Oxidative stability is critical in guaranteeing the declared shelf life of new formulations and contributes significantly to time-to-market efficiencies. In this study an innovative method based on isothermal calorimetry is proposed for monitoring the stability of vitamin A acetate formulations with one or more antioxidants, such as butylated hydroxytoluene, ethoxyquin, tocopherol and rosemary extract. The results were correlated with conventional stability tests utilizing liquid chromatography (LC). The efficiency of three drying technologies (spray drying, spray granulation, and beadlet) were compared. The initial heat flow values obtained from isothermal calorimetry experiments were used to identify the most efficient drying technology, antioxidant system, that is beadlet. The resulting rate constants of vitamin degradation calculated from the LC data were positively correlated with the initial heat flow values. This study demonstrated that the performance of isothermal calorimetry was far superior when compared with traditional methods. In addition, this methodology allowed the detection of micronutrient stability in complex powder mixtures in only a few hours without the need for sample preparation. This approach could therefore potentially be applied to industry and academic environments for the prediction of micronutrients stability. Image 1 • Novel method for control of stability of encapsulated micronutrients. • Efficiency of three different drying technologies was compared. • Comparison of vitamin A formulations with various antioxidants. • Correlation with conventional stability tests by liquid chromatography. [ABSTRACT FROM AUTHOR]

Foaming agents influence the feasibility of microwave-assisted foam-mat drying (MFD) for the production of blueberry pulp powder (BPP). In this study, the effects of the foaming agents on the drying characteristics of foamed blueberry pulp (FBP) and physicochemical indicators of BPP were investigated by using the formulations containing egg white powder (EWP, 0, 4, 8 g/100 g), maltodextrin (MD, 0, 5, 10 g/100 g) and carboxymethylcellulose (CMC, 0, 0.5, 1 g/100 g). Results showed that the co-addition of EWP and MD obviously influenced the drying rate of FBP. The solubility and porosity of BPP increased significantly (P < 0.05) with increasing concentrations of EWP, MD and CMC. The physicochemical indicators of BPP were evaluated using the principal component analysis method because of the significant differences in color, browning index (BI) and total anthocyanin content (TAC) for BPP under different formulations of foaming agents. The optimal formulation consisted of EWP, MD and CMC with the ratio of 16:20:1 can achieve high drying rate and desired physicochemical quality with high solubility and porosity, relatively high TAC and BI. This study may provide guidance for the production of high physicochemical quality powder with high moisture content, heat sensitivity as well as high viscosity like blueberry pulp. • To develop formulations of foam agents for microwave-assisted foam-mat drying. • To investigate physicochemical properties of blueberry pulp powder (BPP). • To propose comprehensive evaluation model for physicochemical indexes of BPP. • To obtain an optimal formulation based on principal component analysis method. [ABSTRACT FROM AUTHOR]

A symbiotic based on B. animalis with agave fructans was successfully encapsulated within the double emulsion. In the first stage, B. animalis was emulsified using agave fructan enriched with high degree of polymerization (AFHDP), and canola oil; subsequently, it was coacervated using sodium alginate. Finally, the coacervates were dry using three different methods: lyophilization, spray dryer and convective drying by stove. The coacervates showed a uniform morphology and particle size distribution before the drying process. The capsules obtained by emulsification-coacervation and drying, exhibited significantly different physicochemical and thermal properties, with different survival rates during processing, storage and during simulated gastrointestinal conditions. The microorganisms encapsulated using stove drying exhibited greater encapsulation efficiency (96.24%) and survival during passage through the gastrointestinal tract (9.3 log CFU/g), while those obtained by spray drying and lyophilization had greater viability during storage at room temperature. This study demonstrates that the drying method influences the different properties and levels of protection of emulsified microorganisms encapsulated by coacervation, so that this should be considered in the production of encapsulated probiotics and their addition in a food product. Image 1 • The encapsulation in three stages was efficient in the probiotics protection. • The type of drying affected physicochemical properties of the capsules. • The type of drying influenced in the survival of encapsulated probiotics during storage. • Symbiotic product was successfully obtained. [ABSTRACT FROM AUTHOR]

Numerous peptides derived from food proteins have been identified as bioactive compounds in literature. The final objective of these peptides would be its incorporation to food formulas. However, food processing can modify the bioactive potential of peptides employed in the formulation of functional foods. This study focus on evaluating the changes originated in the antihypertensive and antioxidant capacity of sardine hydrolysates obtained by enzymatic hydrolysis, after heat treatments, high pressure homogenization, ultrasound treatment and spray drying. Both the angiotensin-converting enzyme inhibitory activity and antioxidant activity of sardine hydrolysate did not change or was improved after heat treatments and drying. Similarly, non-thermal treatments led to a slight increase of antihypertensive potential. The resistance of the hydrolysate after different treatments commonly used in food industry suggests its potential use as ingredient in food formulation. • ACE inhibitory and antioxidant capacity of sardine hydrolysates was evaluated before and after food processing stages. • Bioactive potential of hydrolysates was maintained or even improved after processing. • Chemical interactions with reducing sugars would be responsible for the improvements observed in the bioactive capacity. [ABSTRACT FROM AUTHOR]

The production of camel milk powder, rich in date fruit extract, has not been studied yet. In this study, a spray-drying technique was used to produce camel milk powder enriched with date sugar. The optimum operating conditions were determined using response surface methodology to maximize the overall powder yield. A maximum overall yield of 55 wt/wt.% was achieved by operating at a temperature of 160 °C, a flow rate of 7.0 mL/min, a concentration of 3.1 wt/v% MD, and outlet air temperature of 100 °C. In addition, the powder was analyzed and characterized physically, chemically, optically and nutritionally. Results showed relatively good functional properties (high cohesion, low moisture content, good solubility and color properties) and unique morphological properties (amorphous, roundish microparticles with a broader particle size distribution). Further, DSC, TGA, and chemical analysis results showed that date sugar fortified camel milk powder (DCMP) had improved thermal stability and high nutritional value. Spray-dried DCMP might find applications in a wide range of food and beverage products. [Display omitted] • Production of date sugar encapsulated camel milk powder (DCMP) using spray dryer. • Optimization of spray drying parameters for maximizing DCMP yield. • Inlet air temperature and carrier agent concentration increased the powder yield. • DCMP powder showed improved functional properties and thermal stability. • Date sugar fortified camel milk powder exhibited high nutritional values. [ABSTRACT FROM AUTHOR]

This study investigated the changes in camel milk powder on spray and freeze drying by preparing spray dried whole camel milk powder (SDW), spray dried skimmed camel milk powder (SDS) and freeze-dried whole camel milk powder (FDW). All the powder variants showed significant changes (P < 0.05) in their composition, water activity and color values. Freeze dried powder (FDW) showed higher retention of calcium (15.33 g/kg) and iron (0.012 g/kg) while SDS possessed highest L* (94.83 ± 0.74) values. FDW sample had highest interstitial air (80.84 ± 0.66 mL/100 g), occluded air (119.47 ± 1.08 mL/100 g) and porosity (50.59 ± 0.56%) followed by SDS which was further reinforced by their SEM images. The water binding capacity was highest for FDW (5.21 g/g protein) and lowest for SDW which is attributed to highest porosity and presence of surface fat, respectively. Freeze-dried camel powder had porous sheet like structure while the spray dried samples were agglomerates of individual spherical particles. FTIR peak differences between whole camel milk powder samples (FDW and SDW) and skimmed powder sample (SDS) in wavenumber range 2850–3000 cm−1 was due to milk fat. Fitted with BET and GAB model, the moisture sorption isotherm showed lowest monolayer moisture content for SDW, thereby highlighting its better storage stability. Image 1 • Spray dried whole (SDW) and skimmed (SDS) camel milk powders were characterized. • Freeze dried whole camel milk powder (FDW) had highest dispersibility & solubility. • Reconstituted powders (10% solution) showed maximum heat stability at pH 6.8 to 7.0 • FDW, SDW and SDS had porous, agglomerated and brain type structure, respectively. • BET and GAB models showed highest monolayer moisture for SDS at 25 °C and 35 °C. [ABSTRACT FROM AUTHOR]

The microencapsulation of maqui juice by spray-drying was studied as a strategy to protect anthocyanins in new value-added formulations. The objective of this research was to study the influence of each maqui-anthocyanin and encapsulating agent (inulin or sodium alginate) on the anthocyanin encapsulation efficiency, the stability during storage (160 days at 60 °C) and the bioaccessibility in in vitro digestion model. The highest encapsulation efficiency of anthocyanins (65.6–78.6%) was obtained with inulin. The chemical structure of anthocyanins also influenced the encapsulation efficiency; the highest was 78.6% for delphinidin-3-sambubioside-5-glucoside in maqui juice-inulin, and 51.2% for cyanidin-3-glucoside in maqui juice-alginate. For both maqui juice-inulin and maqui juice-alginate microparticles, the half-life values of delphinidin-3-sambubioside (198 days), delphinidin-3-glucoside (173–182 days) and cyanidin-3-glucoside (154-133 days) showed the lowest stability of 3- O -glycosylated anthocyanins. The bioaccessibility of anthocyanins of the maqui juice microparticles was 10% higher than maqui juice. [ABSTRACT FROM AUTHOR]

Zinc (Zn) is important in maintaining metabolic condition of human health and its deficiency increases the prevalence of diarrhea especially in children. Novel Zn fortificants such as carbohydrate/protein-Zn chelates, nano-Zn oxides, etc., enhance the solubility of Zn under various processing conditions. In the present study, the conditions for the production of spray dried whey protein concentrate-Zn complex (WP–Zn) were optimized using combinations of variables like inlet air temperature, feed flow rate and total solids and responses like moisture, yield and solubility by adopting Central Composite Response Design (CCRD). The models for moisture, solubility and yield were statistically significant. Optimized conditions comprised of 200 °C inlet temperature, 3 mL/min flow rate and 14.4% total solids. Milk fortified with WP-Zn (@35 ppm Zn) showed similar sensory acceptability with control (unfortified milk). Physicochemical properties (pH, acidity and viscosity) of fortified milk showed non-significant differences with control. • Method standardized for production of spray dried WPC-Zn complex (WP–Zn). • Model optimized by adopting Central Composite Response Design (CCRD). • Obtained spray dried WP-Zn powder contains 8.32 mg Zn/g of complex. • Milk fortified up to 35 ppm Zn from WP-Zn found acceptable in sensory attributes. • Observed no changes in physicochemical properties of fortified milk with control. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate the simultaneous vehiculation of probiotics and yellow mombin (Spondias mombin L.) seed extract. The 50% ethanol solvent showed the highest efficiency in extracting total phenolic compounds and total sugars. This extract was then evaluated as a fermentation medium for Lactobacillus acidophilus NRRL B-4495 and Lactiplantibacillus plantarum NRRL B-4496. As a result, probiotic populations showed a drop of 1.6–2.2 logarithmic cycles and maintained total phenolic content during 48 h of fermentation. L. acidophilus and the yellow mombin seed extract were co-encapsulated by spray drying using maltodextrin (M) or maltodextrin associated with pectin (MP). The M and MP microcapsules showed probiotic encapsulation efficiency above 98% and diameters of 15.18–16.37 μm. Maltodextrin microcapsules showed a higher concentration of total phenolics and MP higher antioxidant activities. The microcapsules showed inhibitory activity against Staphylococcus aureus and Escherichia coli. Furthermore, microencapsulation provided over 75% survival of L. acidophilus in the simulated gastric fluid. Therefore, microcapsules containing probiotics and yellow mombin extract are promising multifunctional ingredients for developing new vegan nutraceutical products. • Yellow mombin (YM) seed extract has a high content of total phenolic compounds. • Spray drying was employed for co-encapsulation of probiotics and YM seed extract. • Microcapsules showed a probiotic encapsulation efficiency above 98%. • Antibacterial and antioxidant activities were higher after co-encapsulation. • Co-microencapsulation provided probiotic survival in the simulated gastric fluid. [ABSTRACT FROM AUTHOR]

There is an increasing demand for natural pigments in food production, but challenges are related to the existence of matrices rich in these pigments, the optimization of extraction conditions and the preservation of pigments. Pitaya, the fruit of Hylocereus polyrhizus is considered a good source of betalains and phenolic compounds; therefore, they were extracted from its pulp by ultrasound-assisted extraction, the extract was encapsulated by spray drying, and the stability of the microencapsulated pitaya pulp extract (MPPE) was studied. MPPE showed satisfactory results of solubility, hygroscopicity, encapsulation efficiency and antioxidant activity. After 90 days of storage, MPPE showed reductions in betalains and phenolic compounds contents of only 14.28% and 11.88%, respectively, which indicates that the extract has great potential as an ingredient and/or functional pigment for application in the food and pharmaceutical industries. • Ultrasound-assisted extraction showed satisfactory recovery of the compounds. • The ultrasound time influenced the recovery of phenolic compounds from the extract. • The extract obtained by ultrasound showed promising antioxidant properties. • Microencapsulation by spray drying provided greater stability to the extract. [ABSTRACT FROM AUTHOR]

Colostrum, bioactive rich mammary secretion obtained immediately after parturition, is endowed with immunity boosting compounds such as immunoglobulins, lactoferrin, lysozyme, growth factors, etc. The colostrum feeding is recommended for imparting passive immunity to children with poor immune status. However, immunoprophylactic and therapeutic properties of colostrum are best preserved in dried form. Immunoglobulin rich spray dried colostrum protein concentrate (CPC) and colostrum whey protein isolates (CWPI) were evaluated for their storage stability at 4 and 25 °C in the HDPE jar and laminates. There was significant (p < 0.05) effects of storage time and temperature on the immunoglobulin (Ig) levels in powders. However, the reduction in activity of Ig of CPC powder was significantly higher at 25 °C and for HDPE jar as compared to one stored at 4 °C and laminates. The pH and acidity of the spray dried CPC and CWPI powders indicated absence of microbiological spoilage during storage, however, their total plate counts increased significantly (p < 0.05) with progression of storage period. The insolubility index of both powders increased progressively. Moisture sorption isotherm indicated sigmoid curve for both powders. Findings suggested that lower storage temperature coupled with use of laminates could be employed to prolong the shelf-life of colostrum powders. • CPC and CWPI exhibited loss of immunoglobulin activity with progression in storage. • pH, acidity and colour characteristics indicated storage stability of both powders. • TPC and insolubility index tended to increase throughout storage period. • Moisture sorption isotherm revealed type-II (sigmoid) nature of both powders. [ABSTRACT FROM AUTHOR]

This study was conducted to investigate the effects of different fat replacers (i.e. inulin, 0, 2.5, 5 and 7.5% w/w; maltodextrin, 0, 15, 20 and 25% w/w) and agglomeration process on the characteristics of the reduced-fat coffee creamer. In the current work, the partial replacement of the hydrogenated fat with inulin and maltodextrin led to provide the reduced-fat creamer with desirable characteristics as compared to a commercial creamer. In this study, the creamer containing 25% maltodextrin and 7.5% inulin showed the highest glass transition temperature (T g ) and the lowest stickiness and moisture content among all formulated creamers. All instant-creamers from two-stage drying (spray drying followed by fluidized bed drying) had lower moisture content, bulk density, and stickiness as well as higher glass transition temperature (T g ) than the regular-creamer from the one-stage spray drying only. This might confirm the significant positive impact of fluidized bed drying on the physicochemical properties and functional characteristics of the reduced fat creamer. The sensory analysis revealed that the partial replacement of fat with 25% maltodextrin and 7.5% inulin resulted in the most acceptable instant coffee creamer comparable with the commercial product. [ABSTRACT FROM AUTHOR]

It is widely reported in the literature that polyunsaturated fatty acids (PUFAs) have positive effects on human health, therefore it is important to have alternatives to their direct addition into food products. This study investigated the use of combined microencapsulation technologies for fish oil and sacha inchi oil protection and food application. The microparticles were first obtained by spray drying. The evaluated wall materials were skimmed milk powder (SM), acacia gum (AG) and a mixture of acacia gum and grape juice (AGG). The SM:AG:AGG (ratio of 1:1:1) showed a positive effect on encapsulation efficiency (85.26–88.09%). The obtained microparticles had no unpleasant odour but did have a pronounced fish oil taste, likely due to the high solubility of the wall materials. A second shell formed by spray chilling overcame this limitation. In this stage, the spray drying microparticles were used as the core and a mixture of vegetable fat and hydrogenated palm oil was the wall material, providing microparticles with no oil taste and a sufficient amount of PUFAs to be incorporated into chocolate panned products with a positive sensory evaluation. The use of combined microencapsulation technologies was considered promising for encapsulating functional oils and increasing their use in processed foods. [ABSTRACT FROM AUTHOR]

In the production of starch, the drying process is a unit operation that can affect its functional properties; however, there is scarce information about the effect of dying process on modified starches such as OSA (2-octenyl-succinic anhydride) plantain starch. The modified starch was dried by convection (50 °C) and spray drying (Ti = 150 °C). The physicochemical, morphological, functional and digestibility characteristics of the samples were assessed. The gelatinized samples showed an increase in the SDS fraction related to starch modification, and the convection-dried sample showed an increase in the RS fraction. The drying process that presented a high nutraceutical starch fraction (SDS plus RS) was convection drying (58%). The drying process affects the functional properties of OSA-modified plantain starch due to a partial loss of organization within the granular structure of the modified starch, which is reflected in the spray-dried sample as high WAI (2.46 ± 0.04 g.100 g-1), SP (2.48 ± 0.1 g.100 g-1), low WSI (2.07 ± 0.1 g.100 g-1), high pasting peak viscosity (0.39 Pas-1) and low onset gelatinization temperature (66.0 ± 0.1 °C) and gelatinization enthalpy (6.3 ± 0.1 J g−1). The differences in the functional properties can be relevant to different industrial-technological applications. • The drying process affects the functional properties of OSA-modified starch. • Convection drying process induce high nutraceutical starch fractions (SDS + RS). • The spray drying process causes a partial disorder in the granular structure of starch. • The rearrangement of starch after convection drying causes a reduction in the viscosity. [ABSTRACT FROM AUTHOR]

This study examines spray-drying microencapsulation of iron and zinc simultaneously as a strategy to combat iron and zinc nutrient deficiency, and in order to ascertain the possibility of delivering these nutrients together. Iron and zinc bioaccessibility and release kinetics were assessed through simulated digestion gastro-intestinal (pH 2.0 and pH 6.6) on three optimized microencapsulated formulations containing ferrous and zinc sulphate using whey protein isolate (WPI) and Eudraguard as coating materials. Optimized formulations depicted up to 97 % encapsulation efficiency for iron and 52 % encapsulation efficiency of zinc, with up to 73 % yield from the spray-drying process. In stomach conditions, the microcapsules released close to 100 % of the iron and zinc within 30 min at pH 2.0, and within 45 min of intestinal digestion at pH 6.6. Thus, the microcapsules showed higher resistance to intestinal conditions. The Higuchi mathematical model was found to best fit the experimental data for iron and zinc release, suggesting a transport phenomenon governed by the diffusion process through the coating material. The results from this study shall guide technology development using proteins that could resist gastro-intestinal conditions as well as understanding the complex release process into the release mechanisms. [Display omitted] • Microencapsulation efficiency was optimized to above 97 % for iron, and up to 52 % for zinc. • Higuchi model was found to best describe the release profile of iron and zinc. • Microcapsules were found to be more resistant under intestinal conditions. • Iron was better encapsulated than zinc due to stronger interaction with whey protein. [ABSTRACT FROM AUTHOR]

Abstract: The objective of this study was to assess the impact of some processing parameters on moisture content, flowability, hygroscopicity and water solubility of spray dried acerola pomace extract using maltodextrin and cashew tree gum as drying aids. The experiment was conducted according to Response Surface Methodology, with the independent variables being: inlet temperature (170–200°C), drying aid/acerola ratio (2:1–5:1), and percent replacement of maltodextrin by cashew tree gum (0–100%). Higher inlet temperatures favored the desired physical properties of the powders, decreasing their moisture contents and hygroscopicity, and increasing flowability. The drying aids decreased the powder hygroscopicity, especially cashew tree gum (CTG), which also enhanced the powder flowability. The best processing conditions to obtain a free-flowing and least hygroscopic acerola pomace extract powder by spray drying were: inlet temperature above 194°C; drying aid/acerola solid ratio, 4:1; percent replacement of maltodextrin by CTG, at least 80%. [Copyright &y& Elsevier]

Functional ingredients, particularly Moringa oleifera, have been highlighted as promising substances for combatting the harmful effects of oxidative stress. However, the physicochemical factors can easily influence its properties. To overcome this problem, this study aimed to achieve the microencapsulation of its leaf extract (CE-L) and phenolic-rich fraction (EF-L) and evaluate their chemical constituents, antioxidant properties, stability, and bioaccessibility. CE-L and EF-L microcapsules in maltodextrin were prepared by spray drying with inlet temperatures of 120 °C and 180 °C. The EF-L microcapsules prepared at a wall-to-core ratio of 10:0.05 and an inlet temperature of 120 °C (PE005120) showed the highest microencapsulation efficiency. The CE-L microcapsules prepared at a wall-to-core ratio of 10:1 and an inlet temperature of 180 °C (CE10180) exhibited the highest contents of chlorogenic acid, epicatechin, ellagic acid, and myricetin and the highest ABTS free radical-scavenging activity. Increases in antioxidant activity following in vitro simulated digestion were recorded. There were no significant changes in the TPC, or antioxidant activity of the powders preserved at either 4 °C or 37 °C. This promising evidence reveals the potential for the application of naturally unstable M. oleifera leaf extracts with unfavorable colors as phenolic-rich ingredients for the functional food industry. • M. oleifera leaf extract (CE-L) and its fractions (EF-L) possessed high phenolic contents. • CE-L and EF-L microcapsules were successfully produced by spray drying with maltodextrin. • These microcapsules showed good storage stability and bioaccessibility of phenolics. • Antioxidant-related compounds in CE-L and EF-L microcapsules have been highlighted. • CE10180 exhibited the highest content of phenolics and antioxidant properties. [ABSTRACT FROM AUTHOR]

This study aimed to produce protein hydrolysates from sesame bran using ultrasound-assisted enzymatic extraction followed by spray-drying (SD) and freeze-drying (FD) techniques. Spray drying parameters highly influenced powder yield (22.8–70.5%), protein yield (23.0–70.4%), drying time (41–149 min) and a w value (0.196–0.288). Therefore, the impacts of SD and FD were assessed after an optimization study. Drying techniques significantly affected amino acid, mineral and lignan compositions as well as proximate powder properties. FD revealed significantly improved wettability (2.3 s) and dispersibility (98.6%) values with higher foaming capacity (35%). Protein powders produced by FD had considerably lower bulk and tapped densities which are important parameters for processing and transportation. On the other hand, SD provided higher water holding capacity (0.94 g H 2 O/g protein) and better color properties (L*: 71.4). The newly developed protein powder as a functional ingredient could offer sustainable options to food industry and may open up new opportunities to be used in various food formulations. [Display omitted] • A novel plant protein powder was successfully produced from the food waste sesame bran. • Spray dryer conditions largely affected powder/protein yields, process time and a w. • Drying techniques had variable significant effects on the techno-functional properties. • Sesame bran protein powder bears convenient emulsion, solubility and flow properties. • Sesame bran can be a sustainable protein source with its balanced amino acid composition. [ABSTRACT FROM AUTHOR]

Demand for camel milk (CM) is increasing worldwide, due to its high nutritious value and health benefits. In this study, whole CM powders were produced by spray drying (SD) at six inlet temperatures (190 °C–250 °C) and by freeze drying (FD). Physicochemical and functional properties of CM powder proteins were investigated. SD at higher inlet temperatures (230 °C–250 °C) resulted in higher extent of Maillard reaction (MR), in comparison to lower temperatures (190 °C–200 °C) and FD treatment. Both treatments had negative effect on casein solubility, while whey proteins remained soluble and slightly increased its solubility with the extent of MR. The CM powders obtained at higher inlet temperatures demonstrated improved antioxidant activity. Secondary structure of whey proteins did not differ among the samples, while surface hydrophobicity of whey proteins was higher in all SD than in FD samples, suggesting only limited denaturation of camel whey proteins at higher inlet temperatures of drying. Thus, the effects of SD under the conditions applied in our study did not decrease camel whey protein solubility, while drying procedure itself regardless of temperature decreased solubility of camel milk caseins. MR generated during CM processing could be an important means of compensating for the lack of antioxidant protection normally associated with β-lactoglobulin but happens to be absent from this milk. • Camel milk powders were prepared by spray drying at six air inlet temperatures. • Caseins demonstrated poor solubility, while whey proteins remained soluble. • Higher inlet temperatures resulted only in limited denaturation of whey proteins. • Antioxidant power positively correlated with the extent of MR. • MR may provide antioxidant protection given the milk's lack of β-lactoglobulin. [ABSTRACT FROM AUTHOR]

The spray drying and freeze-drying of oil-in-water emulsions stabilized with tapioca OSA starch and trehalose (1:2), enabled producing high-fat powders (containing 40 and 55% of linseed oil). More effective microencapsulation of oil in powders with oil content above 50% was achieved by spray drying. The modification of oil content had no significant effect on the flowability of powders. Reconstitution properties of powders in water were significantly affected by the drying method. Turbidimetric measurement proved that the drying process did not cause any significant changes in the structure and physical stability of reconstituted emulsions. The application of powders as a savory creamer showed the lack of any substantial quality changes of color caused by water hardness. The peroxide value (PV) of microencapsulated linseed oil extracted from powders stored in barrier packages was higher than the PV of a control sample of bulk oil. Adverse changes of the UFA/SFA ratio, indicating the proportion between unsaturated and saturated fatty acids, were observed in oil extracted from stored powders. [ABSTRACT FROM AUTHOR]

Spray drying of probiotic Lactobacillus plantarum in litchi juice with varied proportion of maltodextrin, fructooligosaccharide (FOS) and pectin was performed to determine the effect on cell viability. The spray dried powders were investigated for physical, physicochemical and toxicological properties and survivability of cells in simulated gastric and intestinal digestion. The results showed that coating material comprising of maltodextrin 10% (w/v) and 5% (w/v) FOS gave highest yield and survivability of the encapsulated bacteria. This composition of the coating material also showed good solubility, low water activity, satisfactory colour, uniform particle size with smooth surface. Powder coated with 10% (w/v) maltodextrin and 5% (w/v) pectin showed reduced powder properties and cell viability even though had the highest glass transition temperature. Maltodextrin at 10% (w/v) and FOS at 5% (w/v) levels in the coating material can be considered as the optimal carrier material composition for protection of the bacterial cells from damage by adverse environmental conditions of spray drying and for possessing desirable powder characteristics. This combination also provided protection to bacterial cells in gastric environment and also enhanced their growth in simulated digestive system. [ABSTRACT FROM AUTHOR]

Blackberry juice (BJ) and Lactobacillus acidophilus (LA) were co-encapsulated by spray drying in three single materials: gum Arabic (GA), maltodextrin (MD) and whey protein concentrate (WPC), as well as in the 50:50 blends of these materials were also considered. After the spray drying, total phenolic compounds (TPC) and total monomeric anthocyanin content (TMAC) was higher when GA-MD blend was used as an encapsulating agent with 98.4 ± 1.0% and 99.0 ± 1.0%, respectively. FTIR analysis indicated that the BJ affected the structure of the wall material, mainly when WPC was incorporated. The viability of LA was significantly higher when WPC was used (93.3 ± 0.9%) in comparison with a single material or a blend of materials. After storage of microcapsules, the best blend of biopolymers to protect TPC and TMAC was GA-MD with values of 67.9 ± 0.6% and 81.8 ± 0.8% respectively, while WPC presented the highest protection in LA cell survival (81.2 ± 0.7%). The degradation dynamics of compounds in microcapsules was described by first-order kinetics, with degradation rates ranging between 0.06 and 0.30 week−1 for bioactives and probiotic bacteria. The overall results showed GA-MD can be considered the most viable formulation to protect bioactives and probiotic bacteria. • Bioactives and probiotic bacteria were co-encapsulated using blends of biopolymers. • Gum Arabic-maltodextrin blend showed the better protection of bioactive compounds. • Whey protein concentrate offered enhanced protection for probiotic bacteria. [ABSTRACT FROM AUTHOR]

To extend shelf-life and develop new bayberry products, the effects of storage time and temperature on polyphenolic content and qualitative characteristics of freeze-dried and spray-dried bayberry power were studied. Results showed that the retention of total polyphenols, gallic acid, protocatechuic acid, cyanidin-3-o-glucoside and anthocyanins in the freeze-dried bayberry powder was in most cases higher than in the spray-dried powder when they were stored for the same period. The content of these components in both the freeze-dried and spray-dried bayberry powder decreased gradually with the longer storage time. No significant difference was detected for the retention of these compounds whether they were stored at 4 °C or 25 °C. The browning index of both the freeze-dried and spray-dried powder significantly increased during a 50-day storage period. The ΔE value of the bayberry powder stored at 25 °C was distinctly higher than that of the other treated samples; a value of the spray-dried powder was slightly higher than that of the other samples. All presented results indicate that freeze-drying and 4 °C storage is an efficient and convenient method to maintain the bioactive polyphenolic components and high-qualitative characteristics of bayberry fruits. [ABSTRACT FROM AUTHOR]

The aim of the study was to obtain honey powders enriched with plant extracts by spray drying method and to implement them in the production of dry concentrate of isotonic drinks. Multifloral honey and maltodextrin dissolved in plant (mint, nettle and beetroot) aqueous infusions were transformed into honey powders using spray dryer. Obtained powders were examined regarding antioxidant activity (DPPH and FRAP), phenolics compounds and mineral composition (ICP-OES). The same drying method was used for dry concentrates of isotonic drinks production. For this purpose homemade isotonic drinks prepared according to various recipes using honey and other natural components (plant infusions and/or fruit juices and salt) were subjected for drying. Aqueous solutions (9% w/w) of obtained concentrated powders were examined in terms of osmolality, caloric value, reducing sugars content, mineral composition (ICP-OES) and antioxidant activity (DPPH, FRAP and phenolic compounds). Using plant infusions as solvents, enriched honey powders in antioxidants (4–10 times) and minerals (especially K, Ca, Mg) as compared to control samples. Produced dry concentrates of natural isotonic drinks after re-dissolving in water gave beverages characterized by proper osmolality, caloric value and strongly enhanced antioxidant properties as compared to commercial counterparts. • The production of honey powder enriched with phytochemicals and minerals was proposed. • The enriched honey powder can serve as functional food additive easy to modify. • Natural isotonic drink dry concentrate can be obtained by developed technology. • Isotonic drink from dry concentrate have higher antioxidant activity than commercial. [ABSTRACT FROM AUTHOR]

This work aimed at valorizing by-products of the agrifood industry: powders deriving from rapeseed press-cakes and cocoa. Novel oil-in-water emulsions stabilized by these vegetal powders were formulated and were dehydrated by freeze-drying and spray-drying. Dry emulsions of at least 40% oil content and with a moisture content below 2.6 wt% were obtained. Dry-emulsions did not exhibit any clumping even after several months of storage at room temperature, and were redispersible in water. To compare the ability of the drying process to preserve the state of dispersion, the size distributions of the oil droplets were compared before dehydration and after redispersion of the dry emulsions in an aqueous phase. Several oil-to-vegetal powder weight ratios were probed, and the impact of a solid filler –lactose– was investigated. • Oil-in-water emulsions stabilized by vegetal powders and lactose were fabricated. • The emulsions were dehydrated using freeze-drying and spray-drying techniques. • The dry emulsion powders were redispersable in water. • The dry emulsion powders did not exhibit clumping under storage conditions. • Spray-drying had less impact than freeze-drying on the droplets' size distribution. [ABSTRACT FROM AUTHOR]

Interfacial properties of spray-dried goat skin gelatin (SDGG) and freeze-dried counterpart (FDGG) were determined, in comparison with commercial bovine gelatin (BG). SDGG had the highest surface hydrophobicity (p < 0.05), followed by FDGG and BG, respectively. FDGG became more positively or negatively charged than SDGG at pH below or above pIs (4.83–4.88). Foam expansion and stability of all gelatins increased with increasing concentrations (10–30 g/L) (p < 0.05). SDGG had higher foam expansion and stability than FDGG. Emulsion containing SDGG had the higher droplet size ( d 32 , d 43 ) and flocculation factor than that stabilized by FDGG (p < 0.05). The former also showed the lower stability as indicated by the higher coalescence index with lower negative charge after 10 d of storage. Thus, drying methods affected both foaming and emulsifying properties of goat skin gelatin. [ABSTRACT FROM AUTHOR]

To improve the shelf-life of food products rich in lipids, it is important to minimize the lipid oxidation that occurs during processing, since this oxidation not only decreases shelf-life but also induces off-flavors. To evaluate the oxidation of lipids in the production of one β-glucan-rich and one protein-rich food supplement made from oats (Avena sativa), the neutral and polar lipid profile, hexanal content, peroxide value, avenanthramides and lipase activity were measured at all production steps. The concentration of antioxidants in the form of avenanthramides was also investigated. This study shows that oat lipases were fully inactivated in the wet processing part of the processing line, and the total lipid content per dry weight increased with the progression of steps toward the oat protein product. Processing had no apparent effect on avenanthramide levels. Lipid oxidation markers increased in certain processing steps. The most significant increase in hexanal and peroxide values could be seen in the spray-drying step of the process, while a much smaller increase was seen for the drum-drying. The main conclusion is that the most important factor to prolong the shelf-life of the product is to minimize the oxidation in the drying step. [Display omitted] • Study of production steps for oat ingredients enriched with β-glucan and proteins. • Hexanal and peroxide levels significantly increased with spray-drying. • Shelf-life is less affected by drum-drying than by spray-drying. • Wet processing inactivated endogenous oat lipases. • Avenanthramides remained the same throughout the processing steps. [ABSTRACT FROM AUTHOR]

This study aimed to obtain a betalain-rich extract (BRE) from Opuntia ficus-indica peels and protect them through a holistic approach involving microencapsulation via spray-drying. To enhance the stability of the microencapsulated betalains, an antioxidant-rich extract (ARE) obtained through hydrothermal extraction from the residual material remaining after the conventional extraction of betalains was used as a stabilizer during the spray-drying process. The antioxidant activity of the ARE was evaluated by measuring its IC 50 value for 2,2-Diphenyl-1-picrylhydrazyl (DPPH) of 65.8 μg/mL, its Trolox equivalent antioxidant capacity (TEAC) of 60.4 g Trolox eq. /100 g, and its reducing power of 16.6 g butylated hydroxytoluene (BHT) eq./100 g. Spray-drying parameters were optimized using a Box-Behnken design to enhance the total betalain content and minimize by-product formation. The results demonstrated that the addition of the ARE significantly improved the stability of betalains during spray-drying, leading to the formation of microparticles with high betalain content and enhanced stability. The optimal conditions (0.72% starch, 1.50% BRE and 0.25% ARE) resulted in microparticles with a maximum concentration of 6.74 ± 0.09 mg Betalains /g. The predictive model exhibited high accuracy in estimating experimental values. This research provides a natural and sustainable solution for food coloring by effectively utilizing discarded Opuntia ficus-indica peel. Moreover, it offers new scientific understanding on the production of betalain-rich microparticles as a possible substitute for food coloring, with considerable benefits in terms of sustainability and high antioxidant capacity. • Holistic approach using O. ficus indica peels for stable, natural colorant. • Antioxidant-rich extract enhances betalain stability, yielding stable microparticles. • Box-Behnken design optimizes spray-drying, maximizing betalain concentration accurately. • Opuntia peels offers sustainable source for betalain-rich microparticles, reducing waste. • Microparticles as alternative for synthetic coloring, with high antioxidant capacity. [ABSTRACT FROM AUTHOR]